Dark Chocolate Brownies

1 c. unsalted butter, softened
11 tbsp dark cocoa powder (unsweetened)
3 tbsp oil
2 c. sugar
3 eggs
1 tsp vanilla extract
1 c. flour
1/4 tsp salt
1c. milk chocolate chips

Preheat oven to 350.
Cream butter, cocoa, oil and sugar with an electric mixer. Add eggs and beat until fluffy. Stir in flavoring.
Stir flour and salt into batter and mix just until flour is moistened (don't overbeat).
Pour into greased 9 x 13in pan.
Bake at 350 until top looks cracked and a toothpick inserted in the center comes out clean (about 45 min to 1 hr)

TIP: I use Hershey's Special Dark cocoa powder, but the brownies can also be made with regular cocoa powder. If regular cocoa powder is used, increase the amount to 12 tbsp.
TIP: If you used salted butter, leave out the 1/4 tsp of salt.
TIP: These brownies are very moist; for a more fudgy consistency, omit the oil.